Ingredient Checklist


Instructions Checklist
  • Combine vinegar, water, and salt in a large saucepan and bring to a boil. While the brine heats, prepare 4 pint canning jars. Wash and trim the beans so that they're about 1/2-inch shorter than the jars. Divide the dill seed and garlic among the prepared jars. Pack the beans in the jars, leaving 1/2-inch clearance between the tops of the beans and the rim of the jar. Use a flat plastic spatula to press the beans away from the sides of the jar to fit all the beans in the jars.

  • Slowly pour the hot brine over the beans, again leaving 1/2-inch headspace. Discard any extra brine.

  • Wipe the rims to remove any spices or droplets of brine, apply the lids and rings and process in a boiling water canner for 10 minutes. When time is up, remove jars from the canner and let them cool on a folded kitchen towel or wire rack. Let these pickles cure for at least 2 weeks before eating.

Nutrition Facts

12 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 295 mg sodium. 63 mg potassium; 2 g carbohydrates; 1 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 151 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 14 mg calcium; 0 mg iron;